Saag - Indian dish with spinach and tomatoes
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Serve saag with flatbreads, beans and yogurt relish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.4 kg spinach, cut crosswise into very thin strips
- 1 ripe tomato, peeled (dip in boiling water for 15 seconds, then peel) and finely chopped (110 g)
- 1-2 very finely chopped hot fresh chili peppers
- 1/4 cup peanut butter
- 2 medium onions, peeled and very finely chopped
- 3 cloves of garlic, peeled and very finely chopped
- 1 teaspoon salt or to taste
- 1 teaspoon Garam masala spice mix
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Cooking the dish according to the recipe:
- Pour oil into a large, wide saucepan and set it over medium-high heat. When the oil is hot, add the chili pepper, onion, and garlic. Stir and cook until the onion is browned. Add the tomato. Stir and cook for 2 minutes. Then add the spinach and salt.
Cover the pan and cook until the spinach wilts. Stir, reduce the heat to medium, cover the pan again, and cook for 25 minutes. Remove the lid and add the mixture. Garam masala and stir. Cook, uncovered, for another 5-6 minutes, until almost all the liquid has evaporated from the bottom. Increase the heat if necessary at this point.
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